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Caramel Pumpkin Cheesecake Dip

This over the top Caramel Pumpkin Cheesecake Dip will have everyone coming back for seconds! The perfect dessert or appetizer for fall!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: caramel pumpkin cheesecake dip
Servings: 16 servings
Calories: 153kcal
Author: Trish - Mom On Timeout


  • 11 oz caramels
  • 1/3 cup Pumpkin Spice creamer or half and half or cream
  • 8 oz packages of cream cheese I used light
  • 3/4 cup pure pumpkin not pumpkin pie filling
  • 1/3 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 8 oz Cool Whip I used lite


  • Combine the caramels and creamer in a small saucepan. Cook over low heat, stirring occasionally, until the caramels have full melted and the creamer is completely mixed in. Let cool for about 15 minutes.
  • Beat the cream cheese until light and fluffy. Mix in the pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.
  • Fold in one the Cool Whip.
  • Pour enough caramel sauce into the bottom of your serving bowl to cover the bottom. Spoon half of the pumpkin cheesecake mixture on top and smooth the surface. Drizzle on some more caramel sauce leaving just enough for the top of the dip.
  • Spoon on the remaining half of the pumpkin cheesecake mixture and top with remaining caramel.
  • Serve immediately.


Calories: 153kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 129mg | Potassium: 128mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1916IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg